This is not your typical Date Walnut Bread, this is Paleo Date Walnut Bread. This bread is purely fruit sweetened, and has no honey, maple syrup, agave or other processed sweeteners. Because of this, the bread is not as sweet, or dessert-like as other breads of mine such as Cranberry Walnut Bread.
During the last year, I’ve worked on lowering the amount of sweeteners in my recipes, and this bread is a prime example of that.
This gluten-free, grain-free bread is heavier and more bread-like than my dessert breads which are light, fluffy, and cake-like. It’s perfect for breakfast with a shmear of coconut oil.
Paleo Date Walnut Bread
- In a food processor, pulse together almond flour and coconut flour
- Pulse in salt and baking soda
- Pulse in dates until mixture is the texture of coarse sand
- Pulse in eggs and apple cider vinegar
- Very briefly pulse in walnuts
- Transfer batter to a mini loaf pan
- Bake at 350° for 28-32 minutes
- Cool bread in pan for 2 hours before removing
Makes 1 mini-loaf
Here are my other favorite bread recipes that fall into the Paleo category:
According to Wikipedia, curry is a generic term used in Western culture that refers to a wide variety of dishes whose origins are from India and other East Asian countries. In traditional cuisines, the precise spice blend of a curry can be determined by everything from regional preferences to family customs. The spices in curries can be both whole and ground.
Wikipedia also states that curry powder, a commercially prepared mixture of spices, is a Western concoction, dating back to the 18th century. During my Ayurvedic training in the 1990′s we were taught to prepare our own curries for the health and taste benefits. Spices that are purchased pre-ground lose their nutrients (and flavor) quickly, while freshly ground spices retain their nutritional benefit. This is what makes homemade curry blends so special.
While I enjoy preparing a variety of curries, I think this one goes best with almonds. This quick and easy snack is great for cocktails, hors d’oeuvres, or some protein on the run. The following outlines the benefits of the various spices in the curry below:
Tumeric: Derived from an orange root that looks similar to ginger root, tumeric is a potent, yet safe anti-inflammatory. It can be used in the treatment of IBD, rheumatoid arthritis, cystic fibrosis, and can also be used in the prevention of cancer. Tumeric is also thought to lower cholesterol, and provide protection to the cardiovascular system, and also aids in liver function.
Coriander: This spice is useful in controlling of blood sugar, as well as cholesterol. Further, coriander contains an antibacterial compound that may prove to be a wonderfully natural means of fighting salmonella and other bacteria.
Cumin: Useful in the production of iron, as well as effective in boosting immune function, cumin is also known to be of great benefit to the digestive system. This spice may also protect against certain types of cancer.
- Place olive oil in a large cast iron skillet over medium heat
- Add almonds to skillet
- Stir in salt, tumeric, pepper, cumin and coriander
- Continue toasting the almonds in the skillet until they are fragrant, about 5 minutes
- Remove from heat and allow the nuts to cool in the pan
Here are some healthy snack recipes:
Some people are crazy for Vail. Some people are even crazy for Quayle. But me? I’m crazy for kale. And so is my friend Hallie Klecker, who released a new e-book today titled Crazy for Kale: Glow from the Inside Out with 40 Gluten-Free, Dairy-Free Recipes.
Hallie is a well-known food blogger; you can purchase her book while it’s still hot off of the e-press. It is available for $5.99, and it contains 40 recipes (33 are Paleo/grain-free, 31 are vegan).
According to the website WHFoods.com, kale provides comprehensive support for the body’s detoxification system. Further, kale provides cholesterol-lowering benefits, and also reduces the risk of certain cancers.
Researchers can now identify over 45 different flavonoids in kale, including quercetin. Kale’s flavonoids combine both antioxidant and anti-inflammatory benefits and help to prevent oxidative stress as well as chronic inflammation.
As you can see, both Hallie and I are head over heels crazy for kale. Here are some of my own kale-icious recipes.
Mint Chip Protein Shake
Kale with Cranberries
Salt and Vinegar Kale Chips
Lemon Kale Chips
Green Chicken Soup
Chicken with Cherries and Kale
Kale Almond Pesto
Simple Braised Greens
How to Prepare and Store Kale
Raw Kale Shiitake Salad
Kale Salad with Grapefruit
Raw Kale Salad
Kale with Gomasio
My younger son and I make a raw kale salad at least once a week. He is adamant about massaging the kale for at least a few minutes in order to make it more tender, and takes great pride in seasoning it as well.
Are you crazy for kale? If not, give it a try. You might go over the deep end for it, just like Hallie and me.
Our holiday is Passover, and accordingly, I have a list of Paleo Passover recipes. However, since many of our friends celebrate Easter, I have put together a list of Paleo Easter dessert recipes. Of course, you may wish to be a super duper caveman and simply dine on ham and veggies for your Easter celebration. If that’s your preference, then just navigate away from this post right now.
For those of you looking for something sweet and celebratory, here is a list of healthier dessert recipes. I like to use healthy, Paleo ingredients to make modern, comfort foods and desserts. While many a caveman will shun this, there are plenty of others that embrace a healthier treat. Enjoy!
…continue reading Paleo Easter Desserts
This recipe for Paleo Breakfast Bars is an amended version of a recipe I posted in 2009. I have rewritten this recipe for several reasons.
First, although a number of people swore by it, others commented that the bars came out crumbly for them. Second, the original recipe was not Paleo as it contained grapeseed oil and agave (for more information on which foods are Paleo go to this list from balancedbites.com, or this list from fitbomb.com).
In any event, this simple gluten-free homemade breakfast bar recipe is a favorite in our house as it is easy to pack for a hike and delicious enough to serve as a healthy dessert after lunch or dinner. I also serve it to the boys as a Paleo after school snack –their friends love it and eat a whole dish at a time, however they refer to these as granola bars or power bars.
Paleo Breakfast Bars
- In a food processor combine almond flour and salt
- Pulse in coconut oil, honey, water and vanilla
- Pulse in coconut, pumpkin seeds, sunflower seeds, almond slivers and raisines
- Press dough into an 8 x 8 inch baking dish, wetting your hands with water to pat dough down
- Bake at 350° for 20 minutes
- Cool bars in pan for 2 hours, then serve
Makes 16 bars
Last week I had the good fortune to pop into New York to do some pre-publicity for my new book, Paleo Cooking from Elanas Pantry. I met with several magazine editors and appeared on Fox News Live with the very engaging interviewer John Hunt, and I spoke extensively about the Paleo Diet. Here is the video.
Just a reminder, my book Paleo Cooking from Elanas Pantry will be published early this summer, on June 18th, 2013.
Here are some of my other favorite Paleo snack recipes:
- Cherry Vanilla Power Bars
- Vegan Almond Pulp Crackers
- Chocolate Espresso Power Bars –not Paleo if made with agave, use honey as amended in the recipe